Recipe by Bonnie G #2
I got this off another on-line recipe site and it looks so good I wanted to be sure and save it as this is the only site I really use. It's credited to a "QUIRKYIQ" and she states "the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite" My whole family LOVES a good fried chicken so can't wait to try it out.
Top Review by elaine92foodie
I made the recipe exactly. The batter was thick and it wasn't crispy for me. It reminded me of something you do with your chicken when make chicken batter for Chinese recipes - like sweet and sour chicken. Anyway, I then just did the first step - without the batter AND the chicken was fantastic! It was crispy and perfect. My husband said that I need to write this recipe down because it was the best fried chicken he has ever had. Thank you for sharing!
- 3 cups all-purpose flour
- 1 1⁄2 tablespoons garlic salt
- 1 tablespoon ground black pepper
- 1 tablespoon paprika
- 1⁄2 teaspoon poultry seasoning
- 1 1⁄3 cups all-purpose flour
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 egg yolks, beaten
- 1 1⁄2 cups beer or 1 1⁄2 cups water
- 1 quart vegetable oil (for frying)
- 3 lbs chicken parts
Directions See How It's Made
- In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning.
- In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer.
- You may need to thin with additional beer if the batter is too thick.
- Heat the oil in a deep-fryer to 350 degrees F (175 degrees C).
- Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
- Carefully place the chicken pieces in the hot oil.
- Fry for 15 to 18 minutes, or until well browned.
- Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.